Wild Alaska Pollock with fresh chickpea.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Trident Seafoods and FOH.
Trident – Filet
INGREDIENTS
- 1 tbsp. Ponzu
- 1 tbsp. Soy Sauce
- 1 tsp. Miso
GARNISH
- 1 ea. Heirloom purple carrot
- 2-3 ea. Easter egg radishes
METHOD
- Whisk together. Add more Ponzu if needed.
- Marinate fish for an hour. Sear in a cast iron pan.
- Sauté fresh chickpea and snow pea until just cooked.
- Shave carrot and radish for garnish.
- Save carrot tops for garnish as well.
Foam
INGREDIENTS
- ½-1 cup approx. Ponzu
- 2 ea. Yellow bell peppers, charred
- 1 tsp. Soy lecithin
METHOD
- Blend ingredients in a blender and strain through a chinois.
- Season to taste.
- Using stick blender froth liquid into a foam.
Learn more about Trident Seafoods and how to add them to your menu.
